Author: The best vegan turkey roast is finally here. This seitan tofu roast has a mild, savory flavor inspired by traditional turkey, with crispy skin and all! This vegan turkey makes the perfect centerpiece for a delicious holiday meal. It's surprisingly easy to make, and most of it can be made ahead of time, so it's a great stress-free option. Learn how to make this amazing roasted vegan turkey for Thanksgiving or the holidays with step-by-step photos and instructions. You and your family will be AMAZED at how delicious this is!
What Readers Are Saying
★★★★★
Marcia Commented: "I have made this recipe three times now and it always comes out perfectly!"
★★★★★
Sienna Commented: "Incredible! I'm making this every holiday!"
★★★★★
Elle Commented: "Everyone loved it- vegan and non-vegan alike- it was moist, tasty, and the crispy 'skin' was especially delicious."
Ooooeeee! I'm so excited to finally share this recipe with you!! This recipe took me years of recipe testing until I got it juuuussst right. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! talk about amazing. Not only does this taste amazing, but it is high in protein with about 31g per serving, so my fitness friends will be excited about that too.
This vegan turkey is delicious straight from the oven drizzled with vegan gravy (yum)! But the leftovers are also amazing for making epic sandwiches or using in soups, salads, or anywhere you enjoy a little extra deliciousness.
This roast makes enough for 4 - 6 people (depending on how many sides you are serving), but you can feel free to make extra roasts if you have a larger family so that there is plenty for everyone. The roast does need to be steamed so I recommend keeping the roast size as is so that it can fit into your steamer basket 🙂
What is a vegan turkey made of? What ingredients are needed?
- Firm tofu- Using firm tofu in the vegan turkey adds texture and moisture to the vegan turkey. Make sure you use firm tofu (and not medium or extra-firm tofu). Firm tofu will get you the best results. There is no need to press the tofu before using, just drain, break into chunks, and add it to the food processor.
- Vital Wheat Gluten: (also called gluten flour). This is wheat protein. You can buy it in health food stores or online on amazon. This high protein flour is what gives this roast its meaty texture and it is essential for this recipe. Unfortunately, there is no gluten-free option.
- Nutritional yeast: adds a rich nuttiness to the roast.
- White miso paste: adds umami to the roast. White miso paste is actually brown in color so don't be confused by that, but ensure you get the kind that is specifically called "white miso paste" or "white type" for the best color and taste.
- Vegetable broth powder: this is my hack for adding a ton of rich flavor instantly. You can buy any brand, I used this one, or you can buy vegetable broth cubes.
- Other spices and seasonings: for the turkey flavor I also add onion powder, garlic powder, salt, thyme, and sage in the roast, and vegan butter, garlic, soy sauce, thyme, and black pepper to season the skin.
- Rice Paper: The same kind of rice paper sheets you use to make summer rolls, this is how I make the crispy skin on the vegan turkey. It is optional but I highly recommend it. Slather the rice paper in the butter garlic mixture, and it will roast up and become golden brown, crispy, and super tasty!
Make ahead option/ Storing and Freezing:
Great news! This vegan turkey is perfect for making ahead of time, and actually tastes better that way! Prepare the recipe following the directions up to the steam step. Once the roast is steamed, remove and allow to cool. Allow the seitan to cool overnight in the fridge. You can store the seitan covered in the fridge for up to 3 days or it also freezes beautifully. When ready to finish the roast, If frozen allow to thaw completely before adding the rice paper skin and then roasting. It is best roasted fresh. If you just want to enjoy it as cold cuts, then you can roast it, allow it to cool, and slice it and enjoy!
How to Make the Best Vegan Turkey Roast
Food processor method: Add the tofu, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Blend with the S-blade until everything is completely smooth.
Add the vital wheat gluten and give it a brief blend, stopping as soon as it's combined. Avoid overmixing or kneading, which can make the roast tough and rubbery. You're looking for a soft, smooth dough. If yours seems dry, add water a tablespoon at a time until it comes together.
By hand method: No food processor? Blend everything except the vital wheat gluten with a blender or immersion blender until completely smooth. Pour into a large bowl, then stir in the vital wheat gluten with a sturdy spatula or wooden spoon. Use your hands to gently bring the dough together if needed, but don't knead or overmix, as this can make the roast tough and rubbery. If the dough feels dry, work in extra water a tablespoon at a time until soft and smooth.
Now to shape your vegan turkey roast. Place your ball of seitan on a sheet of aluminum foil. You can pat the ball into the shape you desire. I like a slightly oval shape. It doesn't have to be perfect, it will look great even if it's a messy ball.
Wrap the foil around the ball securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.
Bring several inches of water to a boil in a large pot fitted with a steamer basket. Keep the water below the basket, then add the foil-wrapped roast and cover. Steam for 1 hour, checking occasionally that the pot hasn't boiled dry and adding more water as needed.
Use an instant-read thermometer to check the center of the roast. It should reach at least 160°F (71°C); a higher temperature is fine. If it hasn't reached that point, steam for another 5-10 minutes and check again.
The roast will puff up and fit snugly inside the foil while steaming. Leave it wrapped as it cools, then refrigerate overnight for the best texture. It will shrink and firm up as it chills. Keep refrigerated for up to 3 days, or freeze for later. Thaw completely in the refrigerator before finishing.
For the crispy skin and to finish the roast: Heat your oven to 400°F (200°C) and lightly grease a baking tray. Stir together the melted butter, garlic, soy sauce or salt, thyme, and black pepper in a small bowl.
Unwrap the chilled roast, place it on the tray, and brush about one-third of the butter-garlic mixture over the surface. Save the rest for the next steps.
For the optional crispy skin, run a sheet of rice paper under waterand allow it to soften for about 30 seconds.
Lay it over the roast and brush with another third of the butter-garlic mixture, gently helping it stick to the surface. A little stiffness is fine; it will soften as you brush. Don't worry about wrinkles or air bubbles. Those make delicious crispy bits! If you're skipping the rice paper, save the remaining mixture for brushing during roasting.
Doesn't this vegan turkey look so meaty!? Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 - 25 minutes until the outside is golden brown. Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. The skin peels off easily so hold it in place while slicing the roast. Enjoy hot or leftovers are fabulous cold as well.
What to serve with vegan turkey roast:
This roast makes the perfect centerpiece at your holiday meal and pairs perfectly with all of the classic vegan side dishes including:
- Stove-Top Stuffing or Cornbread Dressing
- Mushroom Gravy or Onion Gravy
- Garlic Green Beans or Green Bean Casserole
- Creamed Corn
- Vegan Cheesy Scalloped Potatoes
- Garlic Mashed Potatoes
- Sweet Potato Casserole
- Cranberry Sauce
This vegan turkey is:
- meaty
- tender
- juicy
- rich yet mild flavor
- buttery garlic crispy skin
- easy to make
- make ahead
- high in protein
Want more delicious vegan holiday main dish ideas? Try these:
- Puff Pastry Wrapped Lentil Loaf
- Stuffed Roasted Butternut Squash (gluten-free)
- Brown Sugar Mustard Glazed Tofu (gluten-free)
- Vegan Stuffed Acorn Squash (gluten-free)
- Easy Vegan Pot Pie with Biscuits
- Seriously the Best Lentil Shepherd's Pie (gluten-free)
- Vegan Sheet Pan Thanksgiving Dinner (gluten-free option)
If you try this , let me know by leaving a comment and rating it. I'd love to hear what you think! Share a photo of your creation on Instagram and tag @itdoesnttastelikechicken so I can see what you're cooking!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Best Vegan Turkey Roast (perfect for Thanksgiving)
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Ingredients
For the vegan turkey:
- 1 (14 oz/ 396 g) package firm tofu, drained (Ensure you use 14 oz/396 g of firm tofu. Tofu block sizes can vary, and other types, such as extra-firm or silken tofu, are not ideal and may affect the final result.)
- 3 tablespoons nutritional yeast
- 2 tablespoons water, (plus more if needed)
- 1 tablespoon white miso paste
- 2 teaspoons onion powder
- 2 teaspoons vegetable broth powder, vegetable instant stock mix powder, vegetable bouillon base, or 1 vegetable bouillon cube
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 1 ½ cups vital wheat gluten
For the crispy skin:
- ¼ cup vegan butter, melted
- 4 cloves garlic, minced or pressed
- 1 ½ teaspoons soy sauce or ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- 1 sheet rice paper, (optional, for a crispy skin)
Instructions
To make the seitan:
- Food processor method: Using the S-blade, blend the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage until completely smooth. Add the vital wheat gluten and blend briefly until just combined. Do not overmix or knead the dough as this can make the roast tough and rubbery. The dough should be soft and smooth. If it feels too dry, mix in additional water, 1 tablespoon at a time. By hand method: Use a blender or immersion blender to blend all the ingredients except the vital wheat gluten until completely smooth. Transfer to a large bowl. Add the vital wheat gluten and mix with a sturdy spatula or wooden spoon until combined. Do not overmix or knead the dough as this can make the roast tough and rubbery. The dough should be soft and smooth. If it feels too dry, mix in additional water, 1 tablespoon at a time.
- Shape and wrap: Gather the dough and place on a sheet of aluminum foil. Gently pat it into an oval-shaped roast. It doesn't have to be perfect! Wrap securely but not too tightly, then use a second layer of foil to ensure it is well wrapped.
- Steam: Fill a large pot with several inches of water and place a steamer basket inside, keeping the water below the basket. Bring to a boil, then place the foil-wrapped roast in the basket. Cover and steam for 1 hour. Check that the internal temperature has reached at least 160°F (71°C) with an instant-read thermometer. If needed, steam for another 5-10 minutes and check again. A higher temperature is fine; just make sure the center reaches at least 160°F (71°C) so that the roast gets fully cooked through.Check the water level occasionally and replenish as needed so the pot doesn't boil dry.
- Cool and refrigerate: Remove the roast from the steamer and leave it wrapped in the foil as it cools. Refrigerate overnight for the best texture. The roast will shrink and firm up as it cools, and the foil will loosen slightly.You can refrigerate the steamed roast for up to 3 days or freeze it for longer storage. If frozen, thaw completely in the refrigerator before continuing.
For the crispy skin and to finish the roast:
- Preheat: Preheat your oven to 400°F (200°C). Lightly grease a baking tray.
- Make the butter-garlic mixture: In a small bowl, mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper. Set aside.
- Brush the roast: Remove the foil from the cooled seitan and place it on the baking tray. Brush with about ⅓ of the butter-garlic mixture.
- Add the skin (skip this step if not adding the rice paper skin): Run the rice paper under water and allow it to soften for about 30 seconds. Place it over the roast (it's okay if it's still a bit stiff). Brush with another ⅓ of the butter-garlic mixture to stick it to the roast. The rice paper will continue to soften with the added moisture. Make sure it's covering the roast and stuck down. Wrinkles and air bubbles are okay; those will be extra crispy bits!
- Roast: Bake for 15 minutes. Brush with the remaining butter-garlic mixture, then return to the oven and bake for another 15-25 minutes, until the outside is golden brown.
- Cool and slice: Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. The skin peels off easily, so hold it in place while slicing the roast. Enjoy hot, or enjoy the leftovers cold.
Buzz says
Wow, Sam! Wife and I just made this - following the recipe exactly (which is not something we ever do, to be honest). It is quite amazing. We're going to slice it for sandwiches, but also keep the bulk of it for a 'typical' English roast dinner. We will be making this many times. Thanks so much - you are absolutely amazing. That's only two things we've made of yours so far (the other being the quick and easy seitan), and both are stunning. So we are now going to start going through all of your recipes on a weekly basis starting with the wheat starch bacon.
Love from England.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wow, Buzz, this absolutely made my day!! I’m so happy you and your wife loved the roast AND the quick and easy seitan! I hope you have lots of fun cooking your way through the recipes! 🙂
Kim Marie Evans says
Hi I was wondering if I could use Burmese tofu instead of soy based because I'm allergic to soy. Thanks Kim
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kim! I haven't tested Burmese tofu in this recipe, so I'm not sure how it would turn out. Since it has a very different texture and composition than firm soy tofu, I can't confidently recommend it here. Sorry I don't have a better answer! 😊
Grace says
Hi! This recipe seems to have changed a bit since I last looked at it. I remember there being an option to use chickpeas instead of tofu (I’ve tried both methods and preferred the chickpeas; tofu version was a little too spongey for me). Do you recall what the measurement was for that?
Thanks! Grace
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Grace! This recipe has actually always used tofu, so I think you may be remembering a different recipe or perhaps a substitution you experimented with yourself. 😊 I don’t have a tested chickpea version or measurement for this one, so unfortunately I can’t give you an exact amount. Sorry I can’t be more helpful!
Rachelle Adam says
I made this roast for dinner tonight and it was amazing! And so easy to make, We all loved it even the non vegans. Thanks so much. And the rice paper on top is absolutely brilliant. My roast came out exactly like the photo. I definitely will make it for next Thanksgiving.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Rachelle! So glad it was a hit with everyone 🙂
Ethel Kipp says
Do you have a gluten free option for the vegan Turkey, new on this site and not sure what to click to see it if you do.
Thanks very new but it all looks delicious
Sam Turnbull @ It Doesn't Taste Like Chicken says
Welcome, Ethel! This recipe relies on vital wheat gluten, so it’s not gluten-free, but you could try my glazed tofu roast, stuffed butternut squash, lentil meatloaf, or whole roasted cauliflower for some fun gluten-free mains 🙂
Jeanette Paisley says
I made this for last Christmas. i don't know what went wrong but it turned out very rubbery.i didn't knead the dough and I think I followed your directions. I may make it again to see where I went wrong, but at the moment it is not a winner.y
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for giving it a try, Jeanette! If it turned out rubbery, it’s usually from overmixing or kneading the dough too much, or not measuring the ingredients accuratly. I hope it turns out better if you give it another go 🙂
rocko blanco says
This recipe is lowkey life changing. Since 2024, I make this multiple times during the holiday season. It’s so delicious, easy, and foolproof. Even the omnivores always want a few slices, so I always make sure to double—and sometimes even triple—batch!
Personally, I’ve never roasted it with the rice paper skin! When I know I have a dinner or party coming up, what I’ll usually do is steam the roasts a night or two ahead of time, and let them hangout in the fridge. Then, the day of the event, I’ll cut them into slices, douse them in the garlic butter, and then roast the pieces in a pan to let the garlic mellow while crisping up the seitan just a bit! It heats up a lot faster that way, as opposed to cooking the roast as a whole, and ensures every piece is coated in the delicious butter. It’s always a huge hit!
And as an added bonus, this freezes INCREDIBLY well!!! I always make sure to have a few slices in my freezer when I want a lazy, high protein dinner. And I urge anyone reading this make sandwiches with slices from this seitan turkey roast if you haven’t already! Life changing!!! My favorite combo so far has been an incredibly simple, yet flavorful, combo of sourdough bread, a few slices of the turkey roast in garlic butter, vegan chipotle mayo, and chili oil with fermented soybeans….sooo indulgent but out of this world.
Okay sorry for the rambling but I’m truly so thankful for this recipe & I can’t recommend it enough!!! Just do yourself a favor & try it out! :]
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much Rocko! I love hearing how you use the roast, and those sandwich ideas sound amazing 😊
Wilma says
I love this recipe, it's simply the best. I make a homemade stuffing and put it in the middle. I also make a double batch and freeze one for later. It is great to have one for later. Work once eat twice .
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Wilma! “Work once eat twice” is my kind of energy 😄 So happy you enjoyed it!
Ira says
I made this turkey roast today, and it tasted wonderful!!! I like that the ingredients were easy to find in my local grocery store. I definitely would make this again and again.!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful to hear, Ira! I’m so glad you enjoyed it, thanks for the review 😊
Kendra says
I can’t say enough about this one! Our family eats this on both Thanksgiving and Christmas day! The roast is both juicy and flavorful. I’ve played around with it a bit and found that if I add more soy sauce and baste it several more times while it’s in the oven, it’s even more delicious. This one is a home run !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kendra! I love that this roast is part of your Thanksgiving and Christmas traditions 😊 Thanks so much for sharing!
Jaiye says
This is a great find! The flavor and texture are excellent. I added an extra tablespoon of water to the mixture, but I did not get the smooth dough. Mine was drier, but not terribly so, although I had to smash it into a ball to keep it together. I think mine needed another tablespoon of water. Nevertheless, it is something that I will continue to make and add little tweaks to it as I go. Experimentation is the fun part for me. Thank you for this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jaiye! I’m so glad you enjoyed the flavor and texture 😊 Dough texture can vary a bit, and it sounds like you were right on track adjusting the water to get it where you wanted.
Emma says
Hi Sam,
I have made vegan roasts several times in the past with vital wheat gluten and tried your turkey roast for the first time last night. The texture was perfect, but I thought it tasted too much like the wheat gluten. I used the type of amount of all the spices, etc that you suggested. Maybe I didn't bake it long enough? Any thoughts? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Emma! If it tasted too wheaty, that usually means it could benefit from a bit more cooking time to mellow out the gluten flavor 😊
Corinne says
Made this roast yesterday with christmas. Converted all the measurements in Celsius and grams and it turned out great! The carnivores loved the taste, for me it was actually to "meaty" but I have been a veg for 30 years now so I guess meaty is not really my taste anymore 😅. The dough was so strange in the beginning but I just patted it into an oval and followed the recipe. A thank you from the Netherlands.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Corinne! Thank you so much for sharing, and hello to the Netherlands 😊 I love hearing that it was a hit with everyone, even the carnivores!
Umiel says
I’m not vegan or vegetarian, but I had vegetarian friends joining me for Christmas and wanted to make a dish everyone could enjoy. This recipe was recommended to me, so I gave it a try and it turned out great. I’d never used vital wheat gluten before, but your instructions were so clear it felt almost impossible to mess up. Everyone genuinely loved it, and I’ll definitely be making it again. Thank you!
Also, you weren’t kidding in your notes about how sticky vital wheat gluten is. I thought I’d cleaned my mixing dishes well, but one tiny piece stuck to the bowl and clogged my dishwasher! It was an easy fix, but lesson learned.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Umiel! That is such a wonderful comment, thank you 😊 I’m so happy it worked out for your Christmas dinner, and yes, vital wheat gluten is impressively sticky 😄
Brittany says
We’ve used this recipe for several years at Christmas and Thanksgiving and it is delicious! This year my husband used extra firm tofu and insisted it would be fine, IT WAS NOT! the texture was like chewing gum! So i just want to confirm the instruction to use FIRM tofu, lol!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Brittany! Haha yes, firm tofu is definitely the way to go 😄 I’m so glad you caught that and that it’s been a holiday favorite for you!
Judith Bennett says
Please clarify. At the beginning of this roast recipe. It says to cook for one hour and 40 minutes. In the recipe itself, it says to cook for a total of 40 minutes. Which is correct?
Umiel says
There are two stages to this recipe. You steam it for one hour and bake it for about 40 minutes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judith! 1 hour and 40 minutes is the total cook time. The roast is first steamed for 1 hour. Then it is later roasted for about 40 minutes. I hope that helps clarify.
Twinbmom says
Loved it! So easy and the texture and taste is just what I wanted. 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful to hear! I’m so glad it turned out exactly how you wanted 😋
Carly says
Hi, can you recommend a gluten free replacement for the vital gluten? Maybe physillium husk? Just wondering if that would work and how much to use. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Carly! Unfortunately, vital wheat gluten doesn’t have a true gluten-free substitute — psyllium won’t replicate the structure. I’d recommend checking out my tofu or butternut squash roasts instead for a GF option 😊
Korinna Elísabet Bauer says
I want to prepare this tomorrow and finish the day after. How do I heat it up on day 3? Preferably in my airfryer or oven (because I don’t know which one is free for it considering the other stuff we are cooking for Christmas Eve Dinner 🫣) Please advice 😢
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Korinna! For day 3, I’d reheat it covered so it stays juicy: oven at 350°F (180°C) until hot through (splash a little broth in the pan). For the air fryer, reheat at 325°F (165°C), checking often so it doesn’t dry out 😊
Caitlin says
Once it’s fully cooked (roasted with skin) how long will it last in the fridge as a leftover?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Caitlin! Leftovers keep well in the fridge for about 4–5 days once cooked 😊
Tina says
Could I substitute tahini for the miso paste?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tina! Miso really gives the best depth and savory flavor here, so I recommend using it if possible. If you need a substitute, you could try tahini plus a bit of extra salt, or a splash of soy sauce or tamari, but the flavor won’t be quite the same. Hope that helps!